Yield: 1 servings
|8 larges||Shallots; roots trimmed (8 to|
|150 millilitres||Extra virgin olive oil; (1/4 pint)|
|\N \N||Rock salt|
|1 \N||Sprig fresh thyme|
|1 \N||Bay leaf|
Using a large, sharp cook's knife, chop the shallots into very fine dice.
Place in a heav-based saucepan with the oil, a light sprinkling of salt, the thyme and the bay leaf. Set the pan over a medium heat until the oil becomes hot, the adjust the heat to it's lowest possible setting and continue to cook the shallots until they are meltingly tender, about 2 hours. Set aside to cool. Store in a screw-top jar in the refrigerator, where the confit will keep for up to one week, or if covered with a layer of olive oil, for up to a month.
Converted by MC_Buster.
Per serving: 1269 Calories (kcal); 137g Total Fat; (95% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 27 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.